Last Updated on August 29, 2022
Looking to bring a unique citrus flair to your favorite steak? This pepper-crusted NY Strip with herb orange shallot butter is a crowd pleaser and will have your guests feeling like they’re at a fine steakhouse instead of in your kitchen.
Ingredients
- 2 ea ButcherBox NY Strip Steaks
Dry Rub
- 1 Tbsp orange zest
- ¼ tsp nutmeg
- 2 Tbsp coarse ground black pepper
- 1 Tbsp kosher salt
Herb Orange Shallot Butter
- 3 ea shallots thinly sliced
- 1 clove garlic minced
- 1 Tbsp orange zest
- 1 Tbsp parsley chopped
- 1 tsp kosher salt
- ½ tsp smoked paprika
- 8 oz butter room temperature
Instructions
Herb Orange Shallot Butter
- Place 2 oz of butter and sliced shallots in a sauté pan. Over medium-low heat sauté until shallots are caramelized.
- Cool shallots to room temperature and combine with remaining ingredients in food processor. Pulse to combine.
- Place butter mixture onto a sheet of plastic wrap and roll into a tight cylinder. Refrigerate or freeze until needed.
Pepper Crusted NY Strip Steak
- Let steaks come to room temperature. Mix dry rub together and massage onto steaks.
- Preheat cast iron skillet on medium heat. Sear steaks 3-4 minutes per side or until internal temperature is 120℉.
- Place healthy slice of orange butter on top of each steak and let steaks rest 5 - 8 minutes before serving. Enjoy!
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished NY strips slightly longer than the grass fed equivalent.
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Yankel Polak is the Head Chef at ButcherBox.
